How to Make the Best Apple Pie

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Alexander Craig, senior at New York University, is interning with us this semester. Here he shares his experience making apple pie. At the left you can see his masterpiece, which he photographed himself--I hope it inspires you to pick up a rolling pin.

Apple pie has a special place in my heart and never fails to provide comfort at any time of the year. When I was younger I would often come home from school to the smell of cinnamon and baked apples wafting through the air of my mother's kitchen.

Comforting, naturally sweet, and simply delicious, the best pies are made from scratch. Today I was feeling ambitious and set out to the grocery store to pick up a few pounds of locally grown apples. Soon enough, after rolling out my own homemade crust and slicing three pounds of apples, a perfectly browned pie came out of the oven and filled the kitchen with a truly autumnal aroma. Along the way there were some tools that made the process a bit easier.

Coring and slicing three pounds of apples can be a lot of work, but the Zyliss Easy TwistApple Corer made this step effortless and efficient. The best part about this little gem is the twist and slide body that allows for easy core rejection. For only $8.99 on Amazon, this tool is a must-have for a fruit-pie making aficionado.

For slicing and peeling I stuck with a traditional chef's knife and was ready to put on the top-crust in no time. One step of pie making that I find benefits most from using the proper tools is making the crust.

From rolling pins to pastry blenders, I find that traditional tools get the job done best. Looking for your new favorite? Check out Good Housekeeping's best-tested recommendations. I used the Cuisipro Deluxe Pastry Blender, which can be purchased on Amazon for $15.95. To roll out the dough I kept it simple using the J.K. Adams Maple French Rolling Pin. Also on Amazon, for only $12.99, this hand-crafted kitchen essential guarantees a lifetime of smooth rolling. Using these tools, my pie crust came out perfectly flaky, and I recommend them fully.

While these traditional tools helped a lot in my apple pie endeavor, nothing can replace a well-tested recipe. This time, I tried Good Housekeeping's Double-Crust Apple Pie, which uses a combination of butter and shortening in the crust. Although no apple pie will ever live up to my mother's, this one came pretty close and I can guarantee that it will add a little warmth to your afternoon during these brisk autumn months.